Description
These chocolate chip cookie dough cups are a delightful treat, featuring edible cookie dough in a crispy, chocolatey cup that’s perfect for any dessert lover.
Ingredients
For the Edible Cookie Dough:
1/2 cup unsalted butter, softened
1/3 cup brown sugar
1/4 cup granulated sugar
2 tablespoons milk (or dairy-free milk)
1 teaspoon vanilla extract
1 cup all-purpose flour (heat-treated)
1/4 teaspoon salt
1/2 cup mini chocolate chips
For the Chocolate Coating:
1 1/2 cups semi-sweet chocolate chips (or dark chocolate)
1 tablespoon coconut oil (optional, for smoother melting)
Instructions
Heat-treat flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes to kill any bacteria. Let cool completely.
In a bowl, cream together softened butter, brown sugar, and granulated sugar until smooth.
Mix in milk and vanilla, then stir in cooled flour, salt, and chocolate chips.
Scoop tablespoon-sized portions and roll into small balls. Set aside.
Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Spoon a small amount of melted chocolate into mini cupcake liners or silicone molds. Use the back of a spoon to coat the bottom and sides. Freeze for 5 minutes to set.
Place a cookie dough ball into each chocolate-lined cup. Spoon more melted chocolate over the top to fully cover the dough.
Chill in the fridge or freezer until set.
Notes
Store in the fridge for up to 1 week or freeze for longer.
Use dairy-free butter and chocolate chips for a vegan option.
Add a sprinkle of sea salt on top for a sweet-salty twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
